Curd rice/Dadyodanam /Perugu Annam/Thairu saadam

An authentic meal either lunch or dinner cannot be completed without curd rice.Curd rice belongs to Indians completely.Its popular in South India.Actually curd rice is offered to god in Vaishnavite temples or during any festive days.It is called as “dadyodanam”(Sanskrit word),means the cooked rice which is made with curd.Curd rice with just the tempering is good enough to soothe our taste buds on any busy day.Here I present curd rice with majjiga mirapakayalu(Mor milagai or sun dried green chillies) as an accompaniment. Njoy Cooking, Serving n Savoring!

Ingredients :

Raw rice: 1 cup

Thick Curd: 3 cups

Salt: as required

Water: 3 cups(For cooking rice)

Tempering:

Ghee: 1 tbsp

Urad dal: 1 tsp

Chana dal: 1 tsp

Mustard seeds: 1 tsp

Cashews: 1 tsp

Raisins: 1 tsp

Ginger: half inch piece( Finely chopped)

Whole pepper corns: 5/6 nos.

Hing: A pinch

Pomegranate seeds: 1 tbsp(For garnishing)

Majjiga mirapakayalu : 4/5 nos.

oil: 1 tsp(For frying maggiga mirapakayalu).

Method of preparation:

1. Take one cup of rice rinse with water thoroughly , drain the water and add 3 cups of water to it.Pressure cook for 5 whistles. Once the pressure settles take the vessel with cooked rice out .